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Caramelized French Onion Dip

Boursin Caramelized Onion & Herbs, a whole caramelized yellow onion, nonfat Plain Greek yogurt, soy sauce and a dash of lemon pepper take this beloved dip recipe to a whole new level!
Servings 10 Appetizers
Prep Time 5 minutes
Cook Time 45 minutes

Ingredients

  • 1 5.2 oz. package Boursin Caramelized Onion & Herb Cheese
  • 1 large yellow onion, finely sliced or diced
  • 1 tbsp. butter
  • 2 tbsp. olive oil
  • 1 5.2 oz. package Boursin Caramelized Onion & Herbs Cheese Or, you can use 5 oz. of plain cream cheese instead of the Boursin
  • 3/4 cup plain nonfat Greek yogurt
  • 1 tsp. soy sauce or tamari
  • 1/4 tsp. lemon pepper
  • 1 tsp. chopped chives or minced parsley for garnish

Instructions

Caramelizing the onions

  • This step can be done several days ahead of time so when you want to make the dip, it will take only a matter of minutes. Store caramelized onions in the refrigerator in an air-tight container until ready to use.
  • Heat the oil and butter in a large skillet over medium-low heat until butter is melted. Add the onions and toss to coat well in the melted butter-oil mixture. Turn heat to low and continue to cook for about 45 minutes to an hour.
  • Stir the onions occasionally during the caramelizing process — just enough so they don’t burn, but seldom enough that they have a chance to nicely brown. Add a little more olive oil or even a dash of water if they seem to be drying out. This process takes a while, but it well worth it! In the end, you can deglaze the pan with a couple tablespoons of white wine or vinegar if you like.

Making the Caramelized French Onion Dip

  • Remove Boursin or cream cheese from the refrigerator and allow to come to room temperature for 10–15 minutes. Place cheese in a small mixing bowl.
  • With a handheld beater, or using a fork or wooden spoon, stir cheese until creamy. Stir in yogurt, caramelized onions, soy sauce and lemon pepper. Mix well. Serve with your favorite chips or crudités.

Notes

If you love this dip, which you likely will, it’s a great idea to make a big batch of the caramelized onions ahead of time, so that when it comes time to make the dip, you can toss it together in no time flat. You can caramelize as many onions as your pan will hold! Just increase the olive oil and butter accordingly.
Whenever you have some extra time, it’s always a great idea to caramelized some yellow onions. They are so good in everything from soup to dips, sandwiches, crostini, pasta sauces and more. They take a little bit of time and loving care, but you can store them in the refrigerator for up to a week or in the freezer for several
If you freeze them, put them into ice cube trays or small plastic containers, so you can pull out the exact amount you want from the freezer!
Course: Appetizer
Keyword: caramelized onion dip, French onion dip